American Recipes
2885 recipes found
Chicken Potpie With Cornbread Biscuits
A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you’re craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).
Pickled Mushroom Salad
This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer’s delicious pickled mushrooms at Marlow & Sons, where it’s served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts.
Highlands Braised Beef
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one. The point has been to change carefully and ever so slightly, always and never. At no time can the restaurant be perceived as changing at all. This recipe for braised beef cheeks is served with pirlau, a rice porridge of sorts, made here with chanterelles and basmati rice.
Chicken and Sun-Dried Tomatoes in 'Cream' Sauce
Tuna Noodle Casserole
This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms — along with celery, onions, peas and parsley — makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe’s pièce de résistance is the potato chip topping.
Cafeteria's Meatloaf
Chocolate Chip Cookies With Black Sesame and Seaweed
This complex and earthy cookie comes from Zoe Kanan, the pastry chef at Simon & the Whale restaurant in New York, and proves the notion that ingenuity is often born of necessity. While working in Hong Kong on a collaborative dinner with Yardbird restaurant, Ms. Kazan found herself with a glut of specialty ingredients at her disposal. Inspired by the experimental flavor combinations for which her mentor, Christina Tosi, is known, Ms. Kanan added black sesame paste, seaweed and sesame seeds to a tahini chocolate chip cookie recipe she’d been developing. Deeply chocolatey and extremely savory, the result —this cookie, created for the 2019 NYT Food Festival — is perplexing at first bite and addictive after that.
Classic Tuna Salad
Braised Halibut With Asparagus, Baby Potatoes and Saffron
The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don’t add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.
An Adaptable Old-Fashioned Cocktail
The old-fashioned is infinitely forgiving. Originally named “whiskey cocktail,” it’s a stirred, spirit-forward drink classically based on bourbon or rye. But out of want or necessity, you can venture outside tradition. This version uses 2-to-1 “rich” simple syrup, which is sweeter and thicker than the standard 1-to-1 ratio of sugar and water, but allows you to use less without sacrificing texture. This cocktail offers many a substitution; the only nonnegotiable is to use a spirit you like, as it serves as leading lady in this cocktail hour.
Classic Hot Chocolate
This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.
Chocolate Chip Cookies With Honey-Roasted Almonds and Chile
This is not your average chocolate chip cookie. Like the classic, it’s chewy and layered with milk chocolate chips, but it’s also packed with salty-sweet honey-roasted almonds and coated in a glimmering exterior. Drawing inspiration from the snack aisle, its generous dusting of cinnamon- and gochugaru-spiced sugar and a finishing of flaky sea salt mimic the coating used on the honey-roasted almonds. These cookies freeze incredibly well and bake up in just 10 minutes. The recipe is easy; the only challenge will be restraining yourself from not devouring too many at once.
Shredded Vegetable Socca
Socca is street food in Nice, in the South of France. This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh. This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed. Add a fried egg on top to make it heartier, if you'd like.
Simple Pencil Cob Breakfast Grits
Sometimes the taste of a humble, simple food can be a life-changing event. This recipe, courtesy of Kay Rentschler, creative director of Anson Mills, is a fail-safe method for making the mill’s luxuriously flavored heirloom grits. When properly cooked – over very low heat after an overnight soak – the resulting grits are incredibly creamy and almost as sweet as fresh corn. It is important to understand why you must cook these grits over the lowest possible heat: these are coarse grits, and if they are over-hydrated or boiled after they begin to thicken they will take forever to cook. (In technical terms, thickening is the point at which the first starch takes hold, or the point after continuous gentle stirring when the grits particles remain suspended in the liquid and you no longer have to stir continuously). Moreover, as Anson Mills founder Glenn Roberts explained to me, if the heat is too high the new crop flavors of the corn will be blown out, in the same way that the flavor of fresh herbs is diminished by high heat.
Peter Reinhart’s Whole Wheat Bagels
When I order a whole wheat bagel in a coffee shop what I get is a white bagel with a little bit of whole wheat flour thrown in. These bagels are different; they are truly whole grain. I’ve been enthralled lately with Peter Reinhart’s new cookbook, Bread Revolution. Reinhart, a baking teacher and cookbook author whom I have long admired, has discovered the magic of sprouted whole grain flours, which he uses in the recipes in this book (you can get sprouted whole wheat flour in whole foods stores and from several online sources). He also illuminates many of the mysteries of baking with whole grain flours in general. The recipes that I have tried work with regular whole wheat flour as well; I have Community Grains whole wheat flour on hand but did not have sprouted whole wheat flour when I was developing this week’s Recipes for Health, so that is what I used. One of the important things I learned – relearned really – from Peter is that when you make dough with whole wheat flour, which absorbs liquid more readily than white flour, it is important to give the dough a little time to absorb the water so that it will be workable. So there is a rest after you add the liquid to the flour; you’ll think the dough is going to be way too wet, then it miraculously firms up, in very little time. Reinhart has two methods for bagels in his cookbook; one requires an overnight rest in the refrigerator after shaping (that is the method I have used in the past), the other, made with sprouted wheat flour, can be boiled and baked after rising and shaping. If you use sprouted whole wheat flour Reinhart says the overnight rise isn’t required because the sprouted wheat allows the bagels to develop optimum flavor in a shorter time. I couldn’t discern much of a difference between the flavor of my overnight regular whole wheat bagels and those I made with the shorter rise; and the ones I made with the shorter rise were prettier. Barley malt is the traditional sweetener used in bagel dough and in the water bath, but either honey or agave syrup can be substituted.
Sautéed Corn, Greens, Bacon and Scallions
This recipe came to The Times by way of Katie Workman, author of “The Mom 100 Cookbook,” a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: “They can’t eat only raw baby carrots for the rest of their lives.” She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile – substitute carrots or summer squash for peppers, onions for shallots, spinach for kale – and could very well win over the pickiest of eaters.
Turkey Pie With Potatoes, Squash, Chard and Cheddar
This layered savory pie is basically a complete dinner encased in pastry, and quite an elegant way to have Thanksgiving leftovers (though it can be made any time of year). Serve it with gravy and cranberry sauce, or keep it light with a refreshing green salad.
Corn and Crab Cakes
Wild Mushroom Broth
Asparagus With Morels and Tarragon
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
Sous-Vide Turkey Breast With Maple and Rosemary
Cooking a turkey breast using sous vide makes for especially tender meat that’s never dried out. You’ll want to bring the meat to 145 degrees, which leaves it delicately pink, very juicy and perfectly safe because the long, steady heat of the sous vide machine pasteurizes the meat. That said, if you like your turkey slightly firmer and well done — more like a traditional roast bird — cook it to 152 degrees. Lastly, make sure to take the skin off the meat before cooking; the moist environment of the sous-vide bag makes it irreversibly soggy. Fans of crisp, golden skin can bake it separately instead.
Cranberry Herringbone Pie
This pie is both sweet and slightly tart, with deep flavors of citrus and warm spices to complement the cranberries, and a showstopper of a lattice on top. The process for weaving the herringbone pattern looks quite long below, but if you follow the instructions and watch the video here (or check out this photo album), you’ll get the hang of it quickly — and you’ll have a seriously impressive end result. The filling, which comes together easily, can be made up to 2 days ahead, but the pie is best served the day it is baked.
Rich Cornbread Dressing
This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.
Bread Stuffing
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.